Chef's Quick Tip: Cast Iron Chicken Pot Pie
Chef Genee Habansky from Herbaceous Catering in Bridgeport shows Tina Redwine how to make Cast Iron Chicken Pot Pie.
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Mar 1, 2019, 2:56 PM
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Updated 1,974 days ago
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Chef Genee Habansky from Herbaceous Catering in Bridgeport shows Tina Redwine how to make Cast Iron Chicken Pot Pie.
Ingredients
Cast Iron Chicken Pot Pie
Ingredients
1 ½ pound chicken breasts, cubed
4 tablespoons olive oil, divided
salt
1 onion small diced
2 carrots peeled and diced
3 stalks celery small diced
½ cup frozen peas
2 garlic cloves, minced
2 tablespoon flour
2 cups chicken stock
½ cup heavy cream
1 portion of puff pastry dough*
1 egg beaten
Directions
- Preheat oven to 400
- Heat 2 tablespoons olive oil in cast iron, sprinkle chicken with salt and sear chicken about 2 minutes on each side, set aside
- Add 2 more tablespoons of olive oil, add onions, carrots & celery with a pinch of salt. Sauté until softened about 10 minutes
- Add garlic and sauté two minutes more until fragrant
- Sprinkle flour over vegetables, stir and once flour has dissolved add chicken stock. Bring to a boil, stirring until thickened. Add peas, chicken and heavy cream
- Roll out pastry dough, and place on top of the filling. Tuck in the excess edges into the pan. Brush the crust evenly with egg wash, using a knife, gently cut 2 vents at the top of the crust. Place in preheated oven and back until golden brown. About 20 minutes
Puff Pastry
- 2 ½ sticks butter
- 2 cup flour
- ½ cup water
- tsp salt
Directions:
- Cut cold butter into small dice, keeping the 2 sticks separated from the 1/2 stick
- Place flour & salt into the bowl of the food processor, pulse once or twice until incorporated. Add the ½ stick of butter, pulse until combined. Continually add butter one piece at a time while pulsing, add water & pulse until a dough ball has formed.
- Scrape dough from food processor on to a floured surface, roll dough into a large rectangle, then fold in half. Roll dough again into a large triangle, then fold again. Repeat 2 more times, wrap in plastic wrap, refrigerate for at least 1 hour.
Contact
77 Seaview Terrace
Bridgeport, CT 06605
203-581-0661
herbaceouscatering@gmail.com
Bridgeport, CT 06605
203-581-0661
herbaceouscatering@gmail.com
